<h1 class="pgc-h-arrow-right" > mustard three-silk arctic shellfish</h1>
I mix arctic shellfish with crisp lotus root, carrots, green shoots, and then pour homemade mustard sauce, and the taste and texture of the dish are very good.
<h1 class="pgc-h-arrow-right" > material:</h1>
raw material:
150 grams each of Arctic shellfish and lotus root, and 100 grams of carrots and green shoots.
seasoning:
85 grams of mustard sauce, 10 grams of green pepper rice, red pepper rice, minced garlic, and 5 grams of coriander grains.
<h1 class="pgc-h-arrow-right" > production:</h1>
1. Wash and peel the lotus root, cut it into strips, blanch it in boiling water, fish out the cool and control the dry water; peel the carrots and green shoots respectively, cut into strips, and put them into a dish.
2. Wash the Arctic shellfish and open the tablets on the three wires. 3. Put the green pepper rice, red pepper rice, minced garlic and coriander into the mustard sauce, mix well and pour on the Arctic shellfish.
Mustard sauce:
Mix 20 grams of fresh soy sauce, 15 grams of light soy sauce, 12 grams of Meiji umami juice, 10 grams of white vinegar, 5 grams of sugar and chicken powder, 3 grams of mustard spicy, mustard oil, and MSG.
<h1 class="pgc-h-arrow-right" > roasted pepper sauce to fish out the belly</h1>
raw material
Cooked pork belly shreds (preferably small and medium-sized pork belly) 100 grams, coriander 20 grams, green onion white shreds 10 grams, red pepper shreds 5 grams
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
10 grams of fresh spicy fresh sauce, 10 grams of chicken juice, 30 grams of roasted green pepper minced mushrooms, 4 grams of salt, 50 grams of green onion mushrooms, 20 grams of peanut oil, 10 grams of sesame oil
1: Soak pork belly and pepper into ice water, drain and cut into strips;
2, coriander and green onion white strip mixed with pork belly shredded;
3: Mix the roasted pepper sauce mixed with pork belly silk and put it on the plate, and add red pepper shreds to decorate it.
<h1 class = "pgc-h-arrow-right" > multicolored pork roll with watermelon pancakes</h1>
Onion, green pepper, red pepper, yellow pepper, watermelon, pork tenderloin, mint leaves
Accessories:
Cooking wine, sugar, salt, black pepper, honey, lemon, olive oil, soy sauce, starch
make:
1, the pork through the spine slices of long and thin slices to use; onion, green and red and yellow pepper shredded;
2. Marinate the sliced pork in a little cooking wine, salt, minced black pepper and lemon juice, add the chopped onion strips, and roll the green, red and yellow bell pepper strips into a pork roll and set aside;
3. Place the rolled pork rolls in a pan and fry over medium-low heat until golden brown on both sides.
4. Sauté the black pepper in oil in a pot, add soy sauce and a little water to make a black pepper sauce and set aside.
5. Peel the watermelon, remove the gourd, leave the melon white and rub into a thin strip for use;
6. Add the dried watermelon peel to the egg, starch, a little salt and make a batter to set aside;
7. Put a little oil in the pan and spread the mixed watermelon peel egg batter into watermelon pancakes and set aside;
8. Cut the pork roll into pieces with a slash knife and cut the watermelon pancakes into triangles and place them on the plate;
9. Drizzle the black pepper sauce on the pork rolls and drizzle the prepared honey on the watermelon pancakes;
10. Add a little salt, lemon juice, sugar and olive oil from the remaining shredded onion, green, red and yellow peppercorns, make a salad, put on a plate and garnish with mint leaves.
Cool summer
Fresh Arctic scallops, shrimp, deep-sea kelp, cucumber, carrot, heart beauty, dried tofu, pepper pieces, chopped coriander, chopped green onion
Seasoning:
Jiahao fishing sauce
1, fresh Arctic shellfish to take meat, shrimp knife, deep sea small kelp cut strips, the above boiling water, cucumber, carrots, dried tofu, heart beauty cut into the plate, the main ingredients on top, sprinkle with coriander, minced green onion, pepper pieces, pour into Jiahao fishing sauce can be.
Eight fresh across the sea
Hair clams, yellow clams, scallops, octopus, sea hares, white clams, flower clams, small nymphs, cucumbers, dried tofu, chopped green onions
1, the main ingredients to take meat, boiling water, change the knife, cucumber, dried tofu shredded, put into the plate, the main ingredients one by one into the plate, pour into the Jiahao fishing sauce can be.
Crab fillet frozen eggplant
Eggplant 400 g, crab fillet 30 g, sesame seeds 2 g.
3 grams of mustard spicy, 2 grams of chicken powder, 5 grams of fish sauce, a little soy sauce.
1: Wash the eggplant, steam it and take it out; steam the crab fillet, take it out and cool it.
2: Cut the eggplant with a bamboo skewer, season with mustard, chicken powder, fish sauce and soy sauce, put it in the refrigerator and freeze it slightly, sprinkle sesame seeds when serving.
<h1 class="pgc-h-arrow-right" > refreshing mango ice</h1>
100 grams of plain ice cream, 10 grams of chopped nuts, 35 grams of sago, 150 grams of ice cubes.
40 g of mango juice, 25 g of Sprite.
1: Cook the sago, remove and let cool.
2: Put the sago into a cup, pour in ice cubes, sprite, then put in ice cream, sprinkle with chopped nuts, pour mango juice on it.
Four-flavored chilled conch
500 grams of large conch, 300 grams of kale.
1】 20 grams of stir sauce, 5 grams of spicy fresh sauce, 2] 5 grams of green mustard spicy sauce, 20 grams of Rimula umami sauce, 3] 5 grams of rice vinegar, 20 grams of soy sauce, 4] 20 grams of red Zhejiang vinegar, 5 grams of ginger.
1. Cut the conch into strips and cool it with ice water;
2: Change the kale into a knife and blanch for later.
3. Mix the above four different flavors of the sauce well.